About This Coffee
Dimtu washing station is one of the most technologically advanced and modern dry mills in Yirgacheffe. The station has Pinhalense machinery, 150 drying beds, a shaded experiment area, living quarters for temporary laborers and a modern farmhouse for management and visitors. Dimtu’s location also makes it logistically possible to source coffee from Hambella in West Guji. All the Natural lots they process at their sites in Buku, Siqqee, Bedesa, Buluye and Benti Nenka are rested and hulled at Dimtu before being transported to Addis Ababa for export.
Harvest & Post-Harvest
Farmers selectively handpick cherry and deliver it to Dimtu station. At intake, workers visually inspect cherry and remove any defective or damaged cherry. Ripe, red cherry is laid on raised beds to dry. Cherry is raked frequently to ensure even drying. It takes approximately 18 days for cherry to dry.
Coffee in Ethiopia
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.